Fam­ily al­ways at the ta­ble on time for beef stuffed pep­pers

Chicago Sun-Times - - TASTE - BY SU­SAN NI­CHOL­SON An­drews McMeel Syn­di­ca­tion, su­san@7day­menu.com

BEEF STUFFED PEP­PERS

Serv­ings: 4

Prepa­ra­tion time: 20 min­utes Cook­ing time: about 30 min­utes

IN­GRE­DI­ENTS

4 medium red, green, yellow or or­ange bell pep­pers

1 pound (93% lean) ground beef

1/2 cup minced onion

2 tea­spoons minced gar­lic

1 (14 1/2-ounce) can diced toma­toes with green pep­pers and onions, drained

1/2 cup cooked brown or white rice 3 ta­ble­spoons to­mato paste

1 ta­ble­spoon minced pars­ley, plus more for gar­nish

1/2 tea­spoon coarse salt

1/4 tea­spoon black pep­per

Cut tops from pep­pers (re­serve); care­fully re­move seeds and mem­branes from pep­pers and dis­card. Ar­range pep­pers, cut side down, in a large bak­ing dish. Place tops in dish. Mi­crowave on high 1 to 1 1/2 min­utes per pep­per; drain, turn right side up in dish and set aside. Heat oven to 450 de­grees. Mean­while, heat a large non­stick skil­let on medium un­til hot. Add ground beef, onion and gar­lic; cook 3 to 4 min­utes, break­ing beef apart; stir oc­ca­sion­ally. Stir in toma­toes, rice, to­mato paste, pars­ley, salt and black pep­per; cook 3 to 4 min­utes or un­til heated through, stir­ring oc­ca­sion­ally. Di­vide mix­ture evenly among pep­pers; re­place tops. Bake 17 to 22 min­utes or un­til ther­mome­ter in­serted into cen­ter of beef mix­ture reaches 160 de­grees. Gar­nish with ad­di­tional pars­ley.

Per serv­ing: 374 calo­ries, 27 grams pro­tein, 13 grams fat (31% calo­ries from fat), 4.3 grams sat­u­rated fat, 37 grams car­bo­hy­drate, 65 mil­ligrams choles­terol, 698 mil­ligrams sodium, 7 grams fiber. Carb count: 2.5.

PORK MEDALLIONS WITH CIN­NA­MON COUS­COUS AND MANGO CHUT­NEY

Serv­ings: 4

Prepa­ra­tion time: 15 min­utes Cook­ing time: less than 10 min­utes, plus cous­cous

IN­GRE­DI­ENTS

1/4 tea­spoon coarse salt 1 1/4 tea­spoons pep­per 2 tea­spoons cumin

2 tea­spoons chili pow­der

1-pound pork ten­der­loin, well-trimmed and cut into 3/4-inch-thick medallions

2 1/2 cups water

1 tea­spoon cin­na­mon

1 tea­spoon but­ter

1 1/2 cups cous­cous

Mango or peach chut­ney for gar­nish Com­bine salt, pep­per, cumin and chili pow­der; rub mix­ture over all sur­faces of medallions. Heat broiler. Broil 6 to 8 min­utes or un­til in­ter­nal tem­per­a­ture reaches 145 de­grees; turn once. Mean­while, in a large saucepan, bring water, cin­na­mon and but­ter to a boil; stir in cous­cous. Cover, re­move from heat and let stand 5 min­utes. Serve medallions with cous­cous and chut­ney.

Per serv­ing: 380 calo­ries, 30 grams pro­tein, 5 grams fat (11% calo­ries from fat), 1.7 grams sat­u­rated fat, 52 grams car­bo­hy­drate, 62 mil­ligrams choles­terol, 210 mil­ligrams sodium, 4 grams fiber. Carb count: 3.5.

MIL­LION-DOL­LAR POUND CAKE

Serv­ings: 16 slices

Prepa­ra­tion time: 20 min­utes Bak­ing time: 1 hour and 40 min­utes Cool­ing time: 10 to 15 min­utes

IN­GRE­DI­ENTS

1 pound but­ter, soft­ened

3 cups sugar

6 eggs

4 cups all-pur­pose flour

3/4 cup whole milk

1 tea­spoon al­mond ex­tract

1 tea­spoon pure vanilla ex­tract

Heat oven to 300 de­grees. In an elec­tric mixer, beat but­ter on medium 1 to 7 min­utes (or un­til creamy and lighter-yellow color). Grad­u­ally add sugar, beat­ing on medium, un­til a fluffy white. (Times vary ac­cord­ing to power of mixer.) Add eggs, 1 at a time, beat­ing just un­til yolk dis­ap­pears. Add flour to creamed mix­ture, al­ter­nat­ing with milk; be­gin and end with flour. Beat at low speed un­til just blended after each ad­di­tion. (Bat­ter should be smooth, and flour should be wellincor­po­rated. If bat­ter has lumps, stir gen­tly with a rub­ber spat­ula.) Stir in al­mond ex­tract and vanilla ex­tract. Pour bat­ter into a greased and floured 10-inch tube pan. (To grease pan: Use but­ter or veg­etable short­en­ing, greas­ing ev­ery part of pan. Sprin­kle with a light coat­ing of flour over greased sur­face.) Bake 1 hour and 40 min­utes or un­til a long wooden pick in­serted in cen­ter of cake comes out clean. Cool in pan on wire rack 10 to 15 min­utes. Re­move from pan; cool com­pletely on wire rack.

Per slice: 499 calo­ries, 6 grams pro­tein, 26 grams fat (45% calo­ries from fat), 15.4 grams sat­u­rated fat, 62 grams car­bo­hy­drate, 132 mil­ligrams choles­terol, 235 mil­ligrams sodium, 1 gram fiber. Carb count: 4.

CAT­TLE­MEN’S BEEF BOARD

Beef stuffed pep­pers.

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